Thermal and chemical characterization of fractions from Syagrus romanzoffiana kernel oil

T.S.  Tavares; K.T.  Magalhães; N.D.  Lorenzo; C.A.  Nunes

doi:10.3989/gya.0325201

Autores/as

T.S. Tavares Department of Chemistry, Federal University of Lavras, University Campus https://orcid.org/0000-0002-2275-3113
K.T. Magalhães Department of Chemistry, Federal University of Lavras, University Campus https://orcid.org/0000-0001-7976-7148
N.D. Lorenzo Department of Chemistry, Federal University of Lavras, University Campus https://orcid.org/0000-0003-3839-3279
C.A. Nunes Department of Food Science, Federal University of Lavras, University Campus https://orcid.org/0000-0002-5147-7357

DOI:

https://doi.org/10.3989/gya.0325201

Palabras clave:

Cristalización, Estearina, Fusión, Fraccionamiento, Oleina

Resumen

El aceite de semilla de Jerivá (Syagrus romanzoffiana) (ASJ) tiene un agradable olor a coco, con aproximadamente un 33% de ácido láurico y un 28% de ácido oleico. Este aceite también contiene compuestos bioactivos, como fenólicos, carotenoides y tocoferoles. El ASJ tiene una consistencia sólida a baja temperatura, pero tiene un punto de fusión bajo y un contenido de sólidos bajo a temperatura ambiente. Este trabajo tuvo como objetivo evaluar las propiedades térmicas relacionadas con la cristalización y fusión, así como las características químicas y oxidativas de las fracciones de ASJ, oleína y estearina, obtenidas mediante fraccionamiento en seco y con solvente. En general, las estearinas tuvieron temperaturas de cristalización y fusión más altas y un mayor contenido de grasa sólida, a diferencia de las oleínas, esto puede estar asociado con la concentración de triglicéridos de alto punto de fusión en las estearinas. No se encontraron diferencias estadísticamente significativas para el perfil de ácidos grasos ni en la estabilidad oxidativa de las fracciones. El tipo de fraccionamiento influyó en las propiedades químicas y térmicas de las fracciones de ASJK. El proceso mediante solvente favoreció la diferenciación de fracciones más relevantes. Se obtuvo una oleína con 7% menos de grasa sólida a 25 °C que permaneció visualmente líquida a 2 °C por debajo del aceite, así como una estearina con 17% más de grasa sólida a 25 °C y que permaneció visualmente sólida a 3 °C por encima del aceite.

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